I made this on a day that Eric had not realized I had already taken out chicken and he suggested we make crab imperial. Now I love crab imperial but this wasn't a bad alternative.
1 c frozen chopped spinach, thawed, drained
1 1/4 c shredded mozzarella, divided
1/2 c shredded parmesan cheese, divided
4 small boneless, skinless chicken breasts (total weight approx 1 pound), pounded to a 1/4 inch thickness
1 egg
15 Ritz Whole Wheat crackers, crushed
10 basil leaves, coarsely chopped
pasta sauce
Preheat oven to 375 F. Mix cream cheese, spinach, 1 c mozzarella, parmesan cheese (reserving 2 tbsp) and basil leaves until well blended. Spread onto pounded chicken breasts. Roll each breast up tightly and secure with wooden toothpicks. Beat egg in shallow dish. Mix remaining parmesan cheese and cracker crumbs in a separate shallow dish. Dip chicken into egg and then into cracker mixture being sure to evenly coat. Place seam side down into a baking dish that has been sprayed. Bake 30 minutes or until chicken is done. Remove and discard toothpicks. Serve chicken atop pasta with sauce and top with remaining cheese.
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